Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages

Ovchinnikova, Ju. A.; Нестеренко, Антон Алексеевич; Oboturova, Natalya; Baklanova, O.A.; Barybina, Lyudmila; Baklanov, I.S.; Klopova, A.V.; Nagdalian, Аndrey Аshotovich

doi:10.51847/kdabnx7j2n

Cited by 2 publications

(2 citation statements)

References 8 publications

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“…Pharmacies usually use the first method. Using boiling and rapid cooling method the content of free oxygen in water decreases from 9 to 1.4 mg/l, which significantly reduces the intensity of redox processes in solutions, ensuring their stability [23,24,36]. The disadvantage of this method is the high energy consumption and duration of the process.…”

Section: A R T I C L E I N F O Abstractmentioning

confidence: 99%

Stabilization of Physiological Saline Solutions for Injection by Low-Frequency Acoustic Treatment

Magamadov¹,

Chuchaev²,

Baragunova³

et al. 2021

Pharmacophore

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Despite the large range of ready-made medicines, the extemporal formulation has not lost its significance. One of the most significant extemporal dosage forms in providing, including emergency medical care, is solutions for injection, which have technological features of manufacturing. The article presents the results of a study of the main properties of water during lowfrequency acoustic treatment for the preparation of stable saline solutions. Methods of stabilization of solutions for injection were studied. The effect of low-frequency acoustic treatment on the physical and chemical properties of osmotic water has been experimentally confirmed. Using computed quantum and chemical modeling, the most probable forms of water nanoclusters formed during low-frequency acoustic treatment are determined. Prospects of using the low-frequency acoustic treatment in the Pharmaceutical Industry and pharmacies to stabilize saline solutions for injection are shown. Further research will be related to the treatment of real physiological solutions of drugs with different molecular weights.

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Section: A R T I C L E I N F O Abstractmentioning

confidence: 99%

Stabilization of Physiological Saline Solutions for Injection by Low-Frequency Acoustic Treatment

Magamadov¹,

Chuchaev²,

Baragunova³

et al. 2021

Pharmacophore

Self Cite

View full text Add to dashboard Cite

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“…Another study showed that using fibrous-like extrudates as meat substitutes which were made from soybean protein and Coprinus comatus can improve the meat-like physicochemical and textural properties, taste, and flavor of products [6]. The article presented the technical aspects of the utilization of lentil proteins in the production of raw smoked sausages [7]. The stability, texture, and microstructure of vegetarian sausage prepared with textured fibril soy protein can be effectively improved by pre-emulsified oil [8].…”

Section: Introductionmentioning

confidence: 99%

Study on application of pumpkin seed protein isolate in sausage production process

Гао

Helikh

Duan

et al. 2022

TAPR

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The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added amount of the pumpkin seed protein isolate (1.5 g/100 g, 2.25 g/100 g, 3.0 g/100 g), lean meat (60 g/100 g, 70 g/100 g, 80 g/100 g), cooking time (35 min, 40 min, 45 min), and baking time (2.5 h) were determined to do the orthogonal test. The orthogonal test showed that the addition amount of pumpkin seed protein isolate had the greatest impact on the sausage quality, followed by the cooking time, and the addition amount of lean meat. The optimal production conditions were pumpkin seed protein isolate of 1.5 g/100 g, lean meat of 80 g/100 g, cooking time of 45 min, and baking time of 2.5 h. Under this condition, the sensory score reached 8.5, and the content of moisture, ash, protein, and fat were 51.16 g/100 g, 2.26 g/100 g, 15.22 g/100 g, and 23.15 g/100 g, respectively. This study can provide a fundamental knowledge for the application of pumpkin seed protein isolate in sausages.

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Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages

Cited by 2 publications

References 8 publications

Stabilization of Physiological Saline Solutions for Injection by Low-Frequency Acoustic Treatment

Stabilization of Physiological Saline Solutions for Injection by Low-Frequency Acoustic Treatment

Study on application of pumpkin seed protein isolate in sausage production process

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